Mahnke Family Recipes- Chicken with leeks

4 whole6.0 whole8 whole12 whole chicken breasts - skinless & boneless4 whole chicken breasts - skinless & boneless
4 t6.0 t8 t12 t cream4 t cream
³⁄₄ c / 190 ml1 ¹⁄₈ c / 285.0 ml1 ¹⁄₂ c / 380 ml2 ¹⁄₄ c / 570 ml creme fraiche³⁄₄ c / 190 ml creme fraiche
1 c / 190 g1 ¹⁄₂ c / 285.0 g2 c / 380 g3 c / 570 g chicken stock1 c / 190 g chicken stock
¹⁄₂ lbs / 250 g³⁄₄ lbs / 375.0 g1.0 lbs / 500 g1 ¹⁄₂ lbs / 750 g shallots quartered¹⁄₂ lbs / 250 g shallots quartered
2 whole3.0 whole4 whole6 whole leeks - chopped2 whole leeks - chopped
1 t1 ¹⁄₂ t2 t3 t salt and pepper1 t salt and pepper
1 pack1 ¹⁄₂ pack2 pack3 pack ready-made puff pastry1 pack ready-made puff pastry

A very simple main that feels like you are cheating.

Fry the leeks and shallots in butter for 5 minutes
Heat a little oil in a pan. Seal the chicken on both sides.
Heat the cream, creme fraiche and stock together.
Cut the chicken into fork-sized pieces and place in the hot sauce. # After 5 minutes, add the shallots and leeks and heat for 5 minutes.
Season well.
Make 4-6 small circles using the pre-rolled puff pastry. Place on a baking sheet and bake until risen.
Serve the chicken and leeks with a circle of pastry on top.

Mahnke Family Recipes